TIP OF THE DAY: Cook With “Mise En Place”
One of the first terms a culinary school student learns is mise en place (meez on plahss)—French for “everything in its place.” It means that everything needed to prepare and serve a recipe—the prepped ingredients, utensils, pots, pans and plates—is gathered and ready to use before the cooking begins. This allows the cook to work…
Continue reading “TIP OF THE DAY: Cook With “Mise En Place””
